Smoky Canadian Bacon Recipe

This Smoky Canadian Bacon recipe combines tender Canadian back bacon with a bold dry rub of brown sugar, allspice, cinnamon, chilli flakes and black pepper before slowly smoking it over fragrant apple wood. Featured on License to Grill with Rob Rainford, this sweet, savoury and smoky bacon is an impressive addition to a barbecue breakfast, weekend brunch or outdoor gathering.

The Inspiration

Canadian bacon, also known as back bacon, is already a natural fit for breakfast and brunch, but this recipe takes the familiar favourite in a distinctly barbecue-inspired direction. Instead of simply frying slices in a pan, Rob Rainford seasons a whole piece of Canadian bacon with a deeply aromatic spice rub and slowly cooks it over apple wood smoke.

Featured in the Garage Sale Breakfast episode of License to Grill with host Robert Rainford, the recipe reflects the show’s playful approach to taking familiar foods outdoors. Breakfast becomes an opportunity to fire up the barbecue and experiment with low-and-slow cooking techniques normally associated with larger cuts of meat.

Ingredients

1 pound of Canadian bacon (back Bacon) – (500grams)
2 tablespoons of Canola Oil – (30ml)
3 tablespoons of ground allspice – (45ml)
3 tablespoons of brown sugar – (45ml)
2 tablespoons of coarse or kosher salt – (30ml)
1 tablespoon of dried chilli flakes – (15ml)
1 tablespoon of ground cinnamon – (15ml)
1 tablespoon of fresh ground black pepper – (15ml)
1 cup of Apple wood chips, soaked and ready for smoking
2 cups of dry Apple wood chips ready for smoking

Methods

Rub the Canadian back bacon with the canola oil.
Combine all the other ingredients in a bowl and mix them together well. Sprinkle the rub over the bacon ensure that it is evenly coated. Wrap the meat in plastic and place in the fridge for 3 hours.
Remove the meat and let it sit at room temperature for 30 minutes.
Prepare the grill for smoking to a temperature of 200 to 220 °F (100°C to 110°C). Squeeze the soaking chips dry and combine with the dry chips. Place the chip mixture into a double layer of foil. Close the foil around the chips to make a small package. Poke holes in the foil package on both sides and place directly on top of the coals or gas flame. It will take approximately 15 minutes for the chips to begin smoking.
Once the chips begin to smoke, place the bacon on the smoker and close the lid. Leave to cook slowly for 75 to 90 minutes. Flip the bacon once halfway through the cooking process.
Let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.

Serving Suggestions

Smoky Canadian Bacon is an ideal centerpiece for a hearty weekend breakfast or outdoor brunch. Serve slices alongside eggs, grilled potatoes, toast or fresh fruit for a satisfying morning meal. The sweet brown sugar and cinnamon notes work especially well with traditional breakfast ingredients, while the allspice, chilli and apple wood smoke give the bacon enough savoury depth to stand up to richer dishes.

For a complete Garage Sale Breakfast-inspired menu, pair the bacon with other grilled morning favourites such as Muffin Tin BBQ Eggs and Toasted Cinnamon Fruit Kabobs. The savoury, smoky pork provides a delicious contrast to sweet grilled fruit and cinnamon-coated bread, while eggs add a classic breakfast element that ties the meal together.

For casual entertaining, slice the bacon and arrange it on a large platter so guests can serve themselves. Add bowls of fruit, grilled bread, eggs and breakfast potatoes nearby for a relaxed buffet-style breakfast.

Final Thoughts

This Smoky Canadian Bacon recipe demonstrates how a familiar breakfast ingredient can become something memorable with the right combination of seasoning, smoke and patience. Rather than simply cooking individual slices, Rob Rainford treats the Canadian bacon as a whole piece of meat, giving it time to absorb a complex spice rub before slowly smoking it over apple wood.

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